I baked something and it was actually nice??!

So summer is upon us, and, for the moment at least - the warm weather looks like it's going to stay (fingers crossed).

Some of you may remember from my last post (which was actually only a few days ago...I'm so far successfully sticking to my plan of updating regularly - winwinwinwinwinwin) that I said I'm going to try to do a lot this summer - and one of the things which I've tried to get back into (as well as blogging...) is baking!!

(note where I say "tried to get back into", I really mean "try to learn how to again - I'm really not very good with cooking things which are actually EDIBLE or taste nice!!)

One of my all-time favourite blogs is Hummingbird High, where I used to spend hours staring at all of the delicious creations they post, until yesterday, I plucked up the courage and tried out one of their recipes myself, and the result was so tasty I decided to share the recipe with you lovely lot!!

 Strawberry Milkshake Cupcakes

(recipe credit to Hummingbird High)

Ingredients

For the Strawberry Milkshake Cupcakes:

(makes 18 cupcakes)

• 5 tablespoons unsalted butter, at room temperature
• 1 3/4 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt 
• 3/4 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup strawberry milk powder (I used Nesquik's) 

For the Strawberry Milkshake Buttercream Icing:

(makes enough for 18 cupcakes, plus a little extra)

• 3 3/4 cups confectioner's sugar, sifted
• 11 tablespoons unsalted butter, at room temperature
• 4 tablespoons whole milk
• 1/3 cup strawberry milk powder (again, I used Nesquik's)

Recipe

For the Strawberry Milkshake Cupcakes:

1. Preheat the oven to 325 (F) and prepare your muffin tin by lining with paper muffin cases.


2. In a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4 cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until they form a crumb-like, sandy consistency.


3. In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2 eggs, and 1/4 cup strawberry milk powder. 


4. Turn your mixer to its slowest speed, and gradually pour half of the liquid mixture (from the third step) into the butter/flour/sugar mixture (from the second step) and mix until just combined. Turn off the mixer and scrape down the sides of the bowl. Once the batter from the sides of the bowl have been incorporated, turn the mixer back on to its slowest speed and gradually pour in the remaining liquid, continuing to mix until just combined. Use a rubber spatula to give the batter a few more mixes by hand to ensure that the batter is smooth and combined. 


5. Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of batter into the prepared cases (or, if you don't have a cookie scoop, fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the preheated oven or until the sponge bounces back when lightly touched. 


6. Allow the cakes to cool slightly on a cooling rack, before turning out on to the rack to cool completely. 

For the Strawberry Milkshake Buttercream Icing:

1. Using a freestanding electric mixer with a paddle attachment (or, a handheld whisk), gradually beat together 3 3/4 cups confectioner's sugar with 11 tablespoons butter on a low speed until combined and there are no lumps of butter.


2. In a small liquid measuring bowl, whisk together 4 tablespoons whole milk and 1/3 cup strawberry milk powder. 


3. Gradually pour the milk mixture (from the second step) into the sugar and butter mixture (from the first step) and mix on a low speed until the liquid mixture has been combined into the sugar and butter. Then, turn up the mixer and beat the mixture for 5 minutes, until the icing is light and fluffy. Do not overbeat, or the mixture will be too liquidy and runny!


4. Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of icing on each cupcake. Make sure the cupcakes are completely cool before you start icing — otherwise they'll be all soggy!!

~ ♥ ~ ♥ ~ ♥ ~

And that's that! I was so happy with the finished product - and pleasantly surprised with the lack of mess I managed to make!! They went down very well, and, to the amusement of my friends, I also decided to (attempt to) be artistic by sticking some decorations and a straw in the icing - and it didn't turn out too shabby to be honest!!

I made these cute little cupcakes for a picnic with friends (I felt I should clarify this due to the amount of cakes in the background of the photo!!) but I think these are cakes that can literally be made for any occasion - they're just so yummy and remind me of being a child again as they taste just like the pink mini milk ice lollies!!

Have you ever made these gorgeous cupcakes or anything like them? Or do you have any simple recipes for a hopeless baker like me? I'd love to know!!

❤